Image default
Cooking + Entertaining

Beef tartare: the recipe for a refined and tasty starter

Beef tartare: the recipe for a refined and tasty starter

The Bovine Tartar it is a tasty and refined preparation based on raw meat. Ideal as antipastican also serve as according delicious and light for a romantic dinner or a special occasion. Very easy and quick, you can make it at home with a few simple ingredients, as long as they are of high quality. For best results, choose della beef very fresh, of safe origin and previously cooled, to avoid any type of risk. The best cuts are lean, tender and precious, especially tenderloin, loin, rump and tagliata.

In our recipe, the beef tenderloin comes first beaten with a knife, seasoned with mustard, grated lemon zest, salt and pepper, then spread on individual plates using a round cookie cutter. It is recommended to serve the beef tartare Costs, but not cold, at a temperature of about 12-15 °C. However, it must be prepared and eaten at the time, avoiding using meat fresh from the refrigerator or preparing it in advance.

If you wish, you can add a fillet of extra virgin olive oil, Worchestershire sauce or a raw egg yolk, to give the dish an enveloping smoothness. It is best to sprinkle the tartare with lemon juice only once at the table: the citrus fruits will tend to change the color of the meat. You can also flavor the tartare with desalted capers and garnish with pink peppercorns and chopped parsley.

Find out how to do it professionally by following the step-by-step procedure and tips. Also try the beef tartare with truffles and almonds and, if you like fish, the salmon one.

How to prepare beef tartare

Degrease the beef tenderloin and cut it into thin slices; reduce the slices into cubes and finally chop everything with a knife 1.

Season the meat with a pinch of salt 2.

Flavor with a peppercorn 3.

Add grated lemon zest 4.

Season with mustard 5.

Stir well to mix all the ingredients 6cover with transparent film and leave to rest for 30 minutes.

Using a cookie cutter, divide the tartare onto individual plates seven.

Level with the back of a spoon 8 and carefully remove the cookie cutter.

Garnish with lamb’s lettuce and a lemon wedge 9then bring to the table and serve.


It is recommended to eat the beef tartare at the time.

New posts